Chicken Biryani Recipe (Hyderabadi Style)

Author: Elena Thoman

Biryani, a rice dish likely originating in Persia, is a well-loved dish across Iran, Pakistan, and India. I came to fall in love with Biryani during a trip home to Denver, at a restaurant called Mihak. With its incredibly wide array of flavors, soft and tender chicken, and creamy raita to complement each forkful of rice, this dish left me wanting more. Ever since then, I’ve been on a mission to try as many styles of Biryani as possible. The different variations of Biryani dishes use an assortment of rice types, spices, and meat or vegetable bases. Out of all the distinct variations, the one that stands out to me the most is Hyderabadi Chicken Biryani. Using saffron basmati rice, yogurt-marinated chicken, and lots of fresh mint and coriander leaves, this Biryani dish is the perfect balance of spicy, smooth, and fresh flavors. While this dish is relatively labor-intensive, the end result is well worth your time and effort.

Serves 3-4 | Marinade, Preparation, and Cook Time: 2-3 hours

You’ll begin by marinating your chicken. You can use dark meat (or a mix of white and dark meat) boneless chicken pieces. Mix together the ingredients below in a large bowl, then let the chicken pieces marinate in the fridge for 1-2 hours.

  • 1 lb chicken thighs, drumsticks, or breast

  • ⅔ cup plain Greek or Indian yogurt

  • 1 tbsp lemon juice

  • 1 ½ tbsp ginger garlic paste

  • ½ tsp turmeric powder

  • 1 ½ tsp of garam masala (or a biryani masala spice blend, if available)

  • 1 ½ tsp red chili powder

  • 1 tsp salt

After your chicken has marinated, you’ll need a large cooking pot to make the rest of the dish. For this, you’ll need:

  • 1 ½ cups basmati rice

  • ¼ cup ghee or butter

  • 1 onion (red or white), chopped into thin pieces

  • 1 pinch of saffron

  • ¼ cup coconut milk

  • 1 tsp vegetable oil

  • 1 bay leaf

  • 6 whole cloves

  • 1 star anise

  • 1 stick of cinnamon

  • 5 cardamom pods

Directions:

  1. Warm your coconut milk (can be done in the microwave or on a stovetop), and add the saffron. Let soak.

  2. Wash your rice at least twice, then let sit in warm water for 30 min.

  3. While your rice and saffron milk soak, melt your butter or ghee in the large pot. Then add in your onions to the pot and cook until they’re browned. Set aside.

  4. To the same pot, boil 7 cups of water, then add the tsp of oil and all of the whole spices (Bay leaf, cloves, anise, cinnamon, cardamom). If you prefer to not have the whole spices in your final dish, you can put them into a tea strainer or muslin cloth while they boil. Let boil for 5 min.

  5. Add the soaked basmati rice and cook on high until the rice is slightly undercooked. Drain and set aside.

While your rice is set aside, you can begin preparing the chicken. You’ll need:

  • 4 tbsp butter

  • Your marinated chicken pieces

  • Your fried onions

  • ¼ cup coriander leaves (cilantro)

  • ¼ cup fresh mint leaves

  • ¼ chopped green onions (optional)

  • Saffron milk (set aside earlier)

Directions:

  1. Melt 2 tbsp butter. Mix in your marinated chicken, half of fried onions, half of coriander, half of mint, and half of green onions. Make an even layer. 

  2. Layer half of the rice that was set aside over the chicken, then add half of what’s left of your herbs and onions. 

  3. Layer the last of your rice on top, and add the last of your herbs and onions to the top.

  4. Pour 2 tbsp of butter and the saffron milk that was set aside over the top of the rice.

  5. Cover with a lid and steam until chicken and rice are fully cooked.

Your biryani is finally ready! Serve the dish as it is or with raita sauce, a sauce traditionally paired with biryani (recipe linked here).

RecipesMelanie WangRecipe2 Comments